Enmoladas (Chicken Mole Enchiladas) Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
12 Enmoladas
-
Calories
197 kcal
-
Course
Main Course
-
Cuisine
Mexican
Enmoladas (Chicken Mole Enchiladas) Recipe
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Make Enmoladas with this simple recipe in 30 minutes or less! Corn tortillas are coated with an easy mole sauce plus your favorite filling.
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Ingredients
- 2 .5 oz boxes Doña Maria Mole Sauce
- 1 cup chicken stock
- 1 Tablespoon chicken bouillon
- salt and pepper to taste
- 12 corn tortillas
- ½ cup vegetable oil or more, enough to fry the tortillas
- 2 cooked chicken breast. Home cooked or store bought rotisserie shredded
Toppings
- sesame seeds
- Mexican crema or sour cream
- Crumbled queso fresco
- white onion slices
Instructions
Make the sauce
- In a wide skillet or pot, add the mole sauce, chicken stock and chicken bouillon.
- Simmer over low medium heat for 10 minutes (uncovered) or until sauce has thickened up. Taste for seasoning and add salt and pepper according to taste.
Make the enchiladas
- Keep the cooked shredded chicken warm in a pot or microwave. Season with salt and pepper according to taste.
- Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section).
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the enmoladas, place the tortillas on the serving plate and spoon some sauce on it and spread. (Note: or you can dip each tortilla into the warm sauce if you prefer).
- Fill the tortillas with about ¼ cup of shredded chicken and either fold the tortilla like a taco or roll them. Spoon mole sauce on top of the rolled tortillas until they're completely covered.
- Sprinkle with sesame seeds, drizzle with crema and top with crumbled queso fresco and sliced onions.
- Serve and eat immediately while warm.
Notes
- Make ahead: For a weeknight meal, cook and shred the chicken ahead of time or buy a rotisserie chicken.
- Frying the Tortilla:The tortillas should still be pliable for folding so make sure they're not fried too long. Check out this video on how I fry the tortilla lightly.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We omitted salt and the toppings from the calculations since you will need to add to your tastes.
Nutrition Information
Show Details
Serving
1entomatada
Calories
197kcal
(10%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Cholesterol
20mg
(7%)
Sodium
358mg
(15%)
Potassium
72mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 12Enmoladas
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1entomatada | |
| Calories | 197kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 358mg | 15% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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